Panzanella with chorizo ​​and baked tomatoes

Ingredients:

• 1 small ciabatta, cut into 2.5cm cubes
• 2 Mexican chorizo ​​sausages, cut into 1cm wide rings.
• 2 cups cherry tomatoes or grape tomatoes
• 5 tbsp olive oil + more as needed
• 0.5 tsp red pepper flakes
• Zest of 1 lemon
• 2 tsp Italian seasoning
• 2 green onions, sliced ​​diagonally
• 0.5 cup fresh coriander leaves, coarsely chopped
• Special equipment: non-stick foil

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with nonstick foil. Line a second baking sheet with parchment paper. Place the cubed bread on the parchment-lined baking sheet. Place the chorizo ​​slices on the foil-lined baking sheet, leaving space between each piece.
2. In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and black pepper, red pepper flakes, lemon zest, and Italian seasoning and toss to combine. Transfer to the baking sheet with the chorizo ​​and spread into an even layer.
3. Place both baking sheets in the oven. Bake the bread cubes until golden brown, 8-10 minutes. Bake the tomatoes and chorizo ​​until the sausage is cooked through and the tomatoes begin to release their juices, 20-25 minutes.
4. In a large bowl, combine the toasted bread cubes, roasted tomatoes, and chorizo ​​with the pan liquid.
5. Add the remaining 3 tablespoons of olive oil with the green onions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer the panzanella to a serving bowl.